INGREDIENT GUIDE for Better School Food Purchasing - Last updated July 2021 - Center for Ecoliteracy
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INGREDIENT GUIDE for Better School Food Purchasing Last updated July 2021
Acknowledgements:
This document is a science-based tool created primarily by school nutrition professionals, for school
nutrition professionals, in partnership with Center for Science in the Public Interest. The original
Ingredient Guide for Better School Food Purchasing was developed in 2014 by school nutrition leaders
from seven districts in the upper Midwest region, the nonprofit School Food FOCUS, and Lisa Lefferts,
Senior Scientist at Center for Science in the Public Interest. In 2019, updating the Ingredient Guide
became a project of FoodCorps’ supply chain engagement work group which was facilitated by Jillian
Dy, Director of Supply Chain Engagement.
This 2021 version was revised with generous contributions from:
• Bertrand Weber - Director of Culinary • Valeria La Rosa - Senior Program Man-
and Wellness Services, Minneapolis ager, Life Time Foundation
Public Schools
• Lisa Lefferts, MSPH - Senior Scientist,
• Tammy Yarmon - Director of Nutrition Center for Science in the Public Inter-
Services, Omaha Public Schools est
• Angela Richey, MPH, RD, SNS - Direc- • Alexa Norstad - Director of Programs,
tor of Nutrition Services, Roseville Area Center for Ecoliteracy
and St. Anthony/New Brighton Schools
• Niisoja Torto - Emerson Hunger Fellow,
• Jeanne Reilly - Director of School Congressional Hunger Center
Nutrition, RSU 14 Windham Raymond
• Ashley Nitzkorski, RD - Dietitian, Culi-
Schools
nary and Wellness Services, Minneapo-
• Debra Brunner, RD, CD - Supervising lis Public Schools
Dietitian, Milwaukee Public Schools
• Linley Danner, MS RD - Dietitian, Aus- This guide is endorsed by:
tin Independent School District
Center for Ecoliteracy
• Amanda Oceguera - Manager of Nu- Chef Ann Foundation
trition Services, Houston Independent Eat REAL
School District FoodCorps
• Nicole Scarangello - Director of Menu Healthy Schools Campaign
Management, NYC Department of Laurie M. Tisch Center for Food, Education &
Education Policy, Teachers College, Columbia University
Life Time Foundation
• Megan Flynn, MPH, RD - Nutrition LunchAssist
Project Manager, Life Time Foundation National Farm to School Network
• Adam Kesselman - Executive Director, Scratchworks
Center for Ecoliteracy Urban School Food Alliance
Wellness in the Schools
• Jill Kidd, MS, RD, SNS - Procurement Whole Kids Foundation
Director, Urban School Food Alliance
Cover Photo Credit: Life Time FoundationIngredient Guide for Better School Food Purchasing
Ingredient Guide
Introduction
This guide is a resource for school food leaders and manufacturers alike who are committed to improv-
ing the overall quality, nutritional value, and safety of food provided to all students in every school. It
highlights unwanted ingredients to eliminate, and those to watch out for as new food products are
developed and others are modified.
How To Use:
School districts should decide what works best for their school food programs according to the unique
needs of their community. This guide is a tool that can be used by school districts of any size or geo-
graphic location to:
• Share with industry partners, manufacturers, food entrepreneurs, brokers, and anyone wanting
to enter the school nutrition space to guide their decision-making process in the development
of new products and alteration of current products intended for schools; It can be used to help
clarify expectations and understand market demand.
• Guide purchasing decisions and recipe development; It can be used directly in food bids or
RFPs (Requests for Proposal).
• Communicate food philosophy to students and families via school nutrition websites or social
media platforms.
• Steer overall menu direction and program vision.
• Overall, if school nutrition operators using this guide have questions about whether or how an
ingredient is used, we encourage them to reach out to the manufacturer or vendor.
“Better School Food Purchasing” Definition
A food product should include only whole foods like whole grains, fruits, vegetables, meats or dairy
that are minimally processed or in their purest form; simply food made from food. A food product
should not include unnecessary ingredients.
Nutrition Statement
The school nutrition leaders who contributed to creating this tool are committed to providing students
with healthy, minimally processed, whole foods through school meal programs. In an effort to lead the
nation in changing school food for the better, school districts are encouraged to develop menus that
align with the age-appropriate recommendations in the 2020-2025 Dietary Guidelines for Americans,
and then when needed, exceed federal nutrition requirements for Child Nutrition programs. Healthy
eating patterns are essential for students to achieve their full academic, physical and mental growth
potential, and to support long term health and well-being. Additionally, school districts are encouraged
to provide nutrition education through the school food environment so that students will become
healthy lifelong consumers.
Last Revised July 2021 3Ingredient Guide for Better School Food Purchasing
Environmental and Public Health Impact *For example, certified
organic foods and seafood
The term “healthy” refers not only to what is healthy for the individual, but also that is identified as a “best
choice” or “good alterna-
what is healthy for the environment, and the public.* Food purchases impact, tive” on the Monterey Bay
and are impacted by, environmental and public health issues such as antibiotic Aquarium Seafood Watch
list, or similarly certified by
resistance, climate change, and chemical contaminants in food, food packag- other equivalent program.
ing, water, air, soil, crops, and animals. While the focus of this guide is ingredi-
ents added to food and their safety or healthfulness to children, districts are
also encouraged to:
• Prioritize purchasing foods produced more sustainably (1) and locally
sourced, using a definition of local appropriate for their school district.
• Increase offerings of plant-based foods, such as vegetables, fruits,
whole grains, legumes, nuts, and seeds (2).
• Choose products that have 3rd party verified claims of responsible use
of medically important antibiotics (e.g., Certified Organic, Certified
Responsible Antibiotic Use).
• Minimize or phase-out single-use packaging and packaging that con-
tains chemicals of concern including bisphenols, ortho-phthalates, and
per- and polyfluoroalkyl substances (PFAS) (3-5).
Some districts may also wish to consider other third-party verified claims when
purchasing commercial products (e.g., American Grassfed, Certified Humane,
Animal Welfare Approved, or American Humane Certified).
In these ways, school districts can also help support the regional economy
and our surrounding communities, and provide our students opportunities to
understand the benefits and importance of healthy food systems.
Why is this guide needed?
The system for overseeing the safety of substances added to the food supply has been wide-
ly criticized (6-10). For example, most additives have not been tested for safety according to
FDA’s testing recommendations, and FDA does not have a policy of using an additional safety
factor to better protect children, as do some agencies. FDA also lacks a system for routinely
re-assessing the safety of substances added to food in order to take into account new scientific
information. These are some of the reasons behind the development of this Guide.
Last Revised July 2021 4Ingredient Guide for Better School Food Purchasing
Unwanted List
UNWANTED LIST
Ingredients that are not acceptable at any level in newly developed products,
and should be eliminated over time from existing products.
1. ARTIFICIAL COLORS
ARTIFICIAL COLORS
Synthetic Food Dyes (Blue 1, Blue 2, Green 3, Red 3, Red
40, Yellow 5, Yellow 6)
Description: Synthetic food dyes are colorings added to processed foods to
make them look more appealing.
Concern: The scientific literature indicates that synthetic food dyes can impact
neurobehavior in some children, according to the State of California and other in-
dependent reviews and studies (11-24). Some dyes are also known to cause allergic
or hypersensitivity reactions (25). In Europe, foods containing certain dyes (includ-
ing Red 40, Yellow 5, and Yellow 6) are required to carry a warning label that the
dyes, “may have an adverse effect on activity and attention in children.” In 1990,
FDA concluded that Red 3 is a carcinogen, based on studies in animals, and banned
some uses of Red 3 (in cosmetics and externally applied drugs), but never finished
banning all uses, including in food (26). Animal studies show that certain food dyes
or contaminants in food dyes may pose a risk of cancer (11). Synthetic food dyes
also often substitute for actual fruit or other “real” ingredients.
Caramel Color CL 3-4
Description: Caramel color is made by heat treatment of sugar compounds.
Class III and IV are made with ammonium compounds as well. These ingredients
are commonly found in processed foods such as soy and Worcestershire sauces,
chocolate-flavored products, baked goods and pre-cooked meats, but the most
significant sources in the diet are colas and caramel-colored beverages.
Concern: When produced with ammonia, caramel coloring contains contami-
nants (i.e., 2-methylimidazole, 4-methylimidazole), which have been found to cause
cancer in animal studies conducted by the National Toxicology Program (NTP) (27).
The International Agency for Research on Cancer (IARC), a division of the World
Health Organization, has concluded that 2-methylimidazole and 4-methylimidaz-
ole are “possibly carcinogenic to humans” (28,29). Furthermore, under Proposition
65, the Safe Drinking Water and Toxic Enforcement Act of 1986, the state of
California classifies 2-methylimidazole and 4-methylimidazole as carcinogenic (30).
Last Revised July 2021 5Ingredient Guide for Better School Food Purchasing
2. ARTIFICIAL & UNSPECIFIED NATURAL FLAVORS, AND FLAVOR
UNWANTED LIST
ENHANCERS
Description: The term artificial flavor or artificial flavoring is defined by the
Food and Drug Administration (FDA) as “any substance, the function of which is
to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or
vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material,
meat, fish, poultry, eggs, dairy products, or fermentation products thereof” (31).
ARTIFICIAL & UNSPECIFIED NATURAL FLAVORS, AND FLAVOR ENHANCERS
The term natural flavor or natural flavoring is defined by the FDA as “the essential
oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product
of roasting, heating or enzymolysis, which contains the flavoring constituents
derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast,
herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs,
dairy products, or fermentation products thereof, whose significant function in
food is flavoring rather than nutritional” (31) These types of flavors are commonly
found in processed foods such as breakfast cereals, desserts, soft drinks, and many
other foods.
Concern: The use of artificial and natural flavors indicates the absence of whole
ingredients, most often fruits. A standing expert panel sponsored by the Flavor and
Extract Manufacturers Association, not the FDA, decides whether flavorings are
safe and can be added to food (32). Some people may be sensitive to certain flavor-
ing ingredients (33). The FDA allows manufacturers to put flavor on ingredient lists
without any specifics of what flavors are used. School food service departments
are requesting that when natural flavors are used they include specific details ex-
plaining from which ingredients the natural flavors are derived. Many districts have
students that are allergic or sensitive to certain ingredients, or who do not want to
consume flavors that are derived from animals.
Monosodium Glutamate (MSG)
Description: MSG is the sodium salt of an amino acid that is used to enhance
the meaty (i.e., umami) flavor of foods. It is commonly found in processed foods.
Concern: MSG is commonly used to substitute for flavor, allowing food manu-
facturers to reduce the use of nutritionally superior ingredients (e.g.,using MSG to
reduce the amount of chicken needed in chicken soup). For certain sensitive indi-
viduals, large amounts of MSG have been linked to adverse reactions including but
not limited to headache, nausea, weakness, and a burning sensation on the back
of the neck, forearms and chest. Some people report difficulty breathing, changes
in heart rate or blood pressure, and chest pain (33,34). However, additional studies
with better designs are needed to establish whether such effects occur in sensitive
individuals at lower levels normally consumed in foods (33,35).
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3. ARTIFICIAL PRESERVATIVES
UNWANTED LIST
Butylated Hydroxyanisole (BHA)
Description: BHA is an antioxidant preservative that retards rancidity in fats and
oils; commonly found in processed products, particularly meats, cereals, potato
chips and vegetable oils.
ARTIFICIAL PRESERVATIVES
Concern: In the U.S. Report on Carcinogens, the National Toxicology Program
within the Department of Health and Human Services lists BHA as “reasonably
anticipated to be a human carcinogen” (36).
Butylated Hydroxytoluene (BHT)
Description: BHT is an antioxidant preservative that retards rancidity in oil. It is
commonly found in processed foods, particularly cereals, meats, and oils.
Concern: Some animal studies of carcinogenicity and chronic toxicity of BHT
have shown contradictory results (33,37). The Center for Science in the Public
Interest recommends that BHT be replaced by safer substitutes or left out of
foods altogether (33).
Propyl Gallate
Description: Propyl gallate is an antioxidant used to protect fats, oils, and fat
containing foods from going rancid, and is commonly found in meat products,
soup bases and potato sticks. It is commonly used in conjunction with BHA and
BHT (33).
Concern: Safety studies published by the US government have shown concern-
ing results. In one study propyl gallate appeared to cause cancers in rats treated
with a low dose of propyl gallate as opposed to those treated with a zero dose
or high dose (38). The Center for Science in the Public Interest explains that this
finding indicates this food additive could be an endocrine disruptor, as well as a
carcinogen, and test-tube studies also find endocrine disrupting effects, but more
research is recommended to better understand how this additive impacts human
health (33,39).
Tert-Butylhydroquinone (TBHQ)
Description: TBHQ is an antioxidant preservative that is used to prevent ran-
cidity. Sometimes it is used in conjunction with BHA, BHT and propyl gallate. It
is commonly found in vegetable oil, snack foods, cereals and other fat-containing
foods (33).
Concern: A government animal study showed TBHQ increased the incidence of
tumors (33,40).
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4. ARTIFICIAL SWEETENERS & OTHER SUGAR-FREE (Non-Nutritive,
UNWANTED LIST
Low Calorie, and Reduced-Calorie) SWEETENERS
Description: Artificial and other sugar-free sweeteners include a wide range of
sugar substitutes including but not limited to: Acesulfame potassium, Advantame,
Aspartame, Monk Fruit Extract, Neotame, Saccharin, Stevia Leaf Extract (Rebiana),
Sucralose, various Sugar Alcohols (Erythritol, Hydrogenated Starch Hydrolysate,
Isomalt, Lactitol, Maltitol, Mannitol, Sorbitol, Xylitol), and Thaumatin. (Cyclamate
ARTIFICIAL SWEETENERS & OTHER SUGAR-FREE SWEETENERS
has been banned in the United States, and Brazzein and Monatin are not yet used/
permitted. Low and reduced calorie sugars metabolized differently than traditional
sugars are discussed below.) These sweeteners are used to improve sweetness in
foods or beverages with fewer calories than those produced with caloric sweeten-
ers (e.g., cane sugar, high fructose corn syrup). These ingredients can be found in
a range of products such as diet beverages, baked goods, yogurts and cereals, and
are not limited to products labeled as diet or low-sugar.
Concern: Evidence on the safety of these sweeteners for children is lacking. The
American Academy of Pediatrics found that “the long-term safety of non-nutritive
sweeteners in childhood has not been assessed in humans.” A 2018 American Heart
Association Scientific Advisory advises against prolonged consumption of low-cal-
orie sweetened beverages by children. A 2019 Consensus Statement on Healthy
Beverage Consumption in Early Childhood (ages five and under) by four national
health and nutrition organizations finds beverages sweetened with caloric or low
calorie sweeteners “not recommended.” A few artificial sweeteners, especially
aspartame, but also acesulfame potassium, saccharin, and sucralose may pose a
risk of cancer (33,41-48). Sugar alcohols can cause diarrhea or other gastrointestinal
distress in sufficient quantities, although this is much less likely with erythritol.
5. EMULSIFIERS
Brominated Vegetable Oil (BVO)
EMULSIFIERS
Description: BVO is an emulsifier and acts as a clouding agent, primarily in soft
drinks, by keeping flavor oils in suspension.
Concern: BVO is poorly tested and has been on an interim list from FDA for
decades, after being removed from the FDA’s list of ingredients “Generally
Recognized as Safe” in 1970 (26,33). BVO is not permitted in Europe. Consuming
BVO leaves residues in body fat as well as fat in the brain, liver, and other organs.
Animal studies indicate that BVO can cause heart lesions, changes in the liver,
impaired growth and behavioral development (33). Some people who consumed
extremely large amounts of soft drinks containing BVO have experienced symp-
toms of bromine toxicity, including headache, fatigue, and serious neurological
symptoms (49). More studies are needed to fully understand the risk, especially for
lower levels typically consumed by children (33,49).
Last Revised July 2021 8Ingredient Guide for Better School Food Purchasing
Carboxymethylcellulose (CMC) and Polysorbates
UNWANTED LIST
Description: CMC, also called cellulose gum, is an emulsifier and thickening
agent used to improve texture, bind water, and prevent sugar from crystallizing.
It is used in ice cream, pie fillings, jellies, cake icings, and diet foods. Polysorbates
(polysorbate 60, 65, and 80), also emulsifiers, keep baked goods from going stale
and prevent oil from separating out of artificial whipped cream. They are also used
in frozen desserts.
EMULSIFIERS
Concern: A 2015 study funded by the National Institutes of Health found that
both CMC and Polysorbate 80 affected gut bacteria and triggered inflammatory
bowel disease symptoms, as well as obesity and metabolic syndrome. They also
promoted colitis in mice prone to the disease (50). It is possible that polysorbates,
CMC, and other emulsifiers act like detergents to disrupt the mucous layer that
lines the gut. Research is needed to determine long-term effects of these and
FLOUR TREATMENT AGENTS
other emulsifiers (33). CMC is not absorbed or digested, so the FDA allows it to
be included with “dietary fiber” on food labels. CMC isn’t as healthful as fiber that
comes from natural foods (33).
6. FLOUR TREATMENT AGENTS
Bromated Flour/Potassium Bromate
Description: Bromated flours are those that contain the additives potassi-
um bromate or calcium bromate. These additives are flour “improvers” used to
strengthen dough allowing for greater oven spring and higher rising. This type of
flour is used in white breads, rolls, crackers, and pizza crusts.
Concern: The majority of bromate breaks down in the baking process. However,
the main concern is that various animal studies demonstrate an association of po-
tassium bromate with cancer (33). The International Agency for Research on Cancer
considers potassium bromate to be possibly carcinogenic to humans, and the US
Environmental Protection Agency considers it to be a probable human carcinogen
(51,52). California’s Proposition 65 also lists potassium bromate as a carcinogen (29).
Many countries with the exception of the US and Japan have banned bromates (33).
Azodicarbonamide (ADA)
Description: Azodicarbonamide (ADA) is a chemical substance used by commer-
cial bakers as a dough conditioner for bread baking and as a whitening agent in ce-
real flour (53). ADA is used in baked products such as breads, rolls and pizza crusts.
Concern: During bread making, ADA completely breaks down to form other
chemicals, one of which is semicarbazide (SEM). At high levels, animal studies have
shown SEM has increased the incidence of tumors when fed to female mice (53).
Another chemical that is a result of ADA’s breakdown is urethane, a recognized
carcinogen (33, 53). The FDA explains that ADA is not necessary for bread making
and there are alternative ingredients approved for use available (54).
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Potassium Iodate
UNWANTED LIST
Description: Potassium iodate is sometimes used as a dough strengthener in
bread and rolls. Potassium iodate is a source of iodine, an essential trace element
necessary for the body to make thyroid hormones. But too little or too much
iodine can be harmful.
Concern: A committee of the World Health Organization concluded that use of
potassium iodate as a flour treatment agent was unacceptable because it could
FLOUR TREATMENT AGENTS
result in an excessive intake of iodine (55). Some people, such as those with thyroid
disease, are especially sensitive to iodine intake and should make a special effort
to avoid potassium iodate in bread and rolls (33,56). One other possible concern is
that iodate breaks down in dough and in the body to form iodide. In a study con-
ducted by Japanese government scientists, high doses of potassium iodide caused
cancer in rats, suggesting it may be a weak carcinogen. The same research found
that it also increased the potency of a known carcinogen (33,57).
7. MYCOPROTEIN
Description: Mycoprotein is protein made from processed mold. The only
MYCOPROTEIN
mycoprotein currently in widespread use is made from a mold called Fusarium
venenatum, which is grown in liquid tanks. While the chunks of imitation meat
are nutritious, the prepared foods in which they are used may be high in fat or salt
(33,58,59).
Concern: One controlled clinical study and many reports indicate that this type
of mycoprotein can cause adverse effects, including gastrointestinal reactions
(nausea, diarrhea, vomiting, abdominal cramps) and allergic reactions (hives, itchy
skin, swelling of the throat or mouth, difficulty breathing), sometimes severe
enough to warrant medical attention. Two deaths have been linked to it. Because
of an objection filed by the Center for Science in the Public Interest (CSPI) in
response to a proposed settlement of a class action case, labels for products con-
taining this mycoprotein sold in the U.S. now must state, “Mycoprotein is a mold
[member of the fungi family]. There have been rare cases of allergic reactions to
products that contain mycoprotein” (33,58,59).
Last Revised July 2021 10Ingredient Guide for Better School Food Purchasing
Watch List
WATCH LIST
Ingredients that have the potential to be overused.
These ingredients can be a red flag as they are frequently overused, common
ADDED SODIUM
in foods of lower nutritional quality, and/or tend to indicate a highly processed
food. As a result, school districts and food manufacturers are encouraged to
watch out for and limit ingredients like these, and demand transparency and
accountability in their use. Items in the Watch List should be scrutinized by
buyers, and their function and the amount used must be understood and justi-
fied through dialogue between districts and food manufacturers.
Biggest concern: Too much added sodium and sugars. The science is clear that
ADDED SUGARS
added sodium and all added sugars are the food ingredients that pose the great-
est dietary threat to human health in the US. These two ingredients are included
in a vast array of foods and beverages, and consequently consumed in excessive
amounts leading to poor health outcomes and serious chronic diseases.
1. ADDED SODIUM
Description: Sodium and sodium chloride are added to foods, often during pro-
cessing, for preservative or flavor purposes. In the average American diet almost
half of all dietary sodium comes from these 10 foods: breads and rolls, pizza, sand-
wiches, cold cuts and cured meats, soups, burritos and tacos, savory snacks (chips,
popcorn, pretzels, snack mixes, crackers), chicken, cheese, eggs and omelets (60).
Concern: Salt, at levels present in the diets of most people, is one of the single most
harmful substances in the food supply. While the body needs small amounts of sodium
to function properly, most Americans are consuming far too much of it, leading to high
blood pressure, which in turn is associated with an increased risk of heart disease and
stroke (60). While these health problems typically manifest in adult populations, their
precursors start in early childhood (61). Children ages 2 to 19 consume more than 3,100
mg of sodium a day, which is over twice the daily recommendation of the American
Heart Association (AHA). The AHA recommends that Americans of all ages consume
no more than 1,500 mg of sodium a day (62). Sodium levels in school meals are already
regulated by the USDA. Sodium limits and tiered reductions are currently in place (63).
The inclusion of added sodium on this list is intended to support planned reductions in
sodium limits by removing excess added sodium from highly processed food products.
2. ADDED SUGARS
Description: Added sugars are now listed on the Nutrition Facts label (64).
Added sugars are caloric sweeteners added to processed and prepared foods and
include but are not limited to: agave, anhydrous dextrose, brown sugar, cane juice,
Last Revised July 2021 11Ingredient Guide for Better School Food Purchasing
cane sugar, confectioner’s powdered sugar, corn syrup, corn syrup solids, crystal
WATCH LIST
dextrose, date sugar, dextrose, evaporated cane juice, fructose, fruit juice concen-
trate, high-fructose corn syrup, high-maltose corn syrup, honey, invert sugar, iso-
maltulose, lactose, malt syrup, maltose, maple syrup, molasses, nectars (e.g., peach
nectar, pear nectar), pancake syrup, raw sugar, sucrose, sugar, sugar cane juice,
trehalose, and white granulated sugar. These types of sweeteners are commonly
found in most types of foods and beverages but the major source of these are in
ADDED SUGARS
sugar-sweetened beverages (e.g., soft drinks, energy drinks, sports drinks, fruit
drinks) and desserts/sweet snacks (e.g., cakes, cookies, pies, cobblers, sweet rolls,
pastries, donuts, ice cream) (65). Added sugars do not include naturally occuring
sugars found in milk, fruits, and vegetables.
Concern: Added sugars contribute calories to your diet but no essential nutri-
ents, and make it difficult to eat healthfully without taking in too many calories
(66). Excess daily consumption of added sugars, especially in beverages, has been
linked to poor nutrient intake, tooth decay, overweight, obesity, diabetes, as well
as the development of cardiovascular disease and its associated risk factors (66-
71). Since 1999, Americans’ consumption of added sugars has decreased but still
remains higher than recommended levels (33, 72-75). While most everyone enjoys a
sweet, the majority of Americans of all ages consume too much of it (75). While it
is understood that certain foods and beverages require some level of added sugars,
the quantities of these ingredients need to be within reason, and other foods and
beverages do not require them. School food professionals may need to be mindful
of total grams of added sugar and total calories from such sweeteners to ensure
that their menus meet USDA Meal Pattern Guidelines as well as contribute to
healthful diets for students throughout the year.
Sugary Syrups (e.g., high fructose corn syrup, high malt-
ose corn syrup, high dextrose corn syrup, corn syrup, tap-
ioca syrup)
Description: These are a subset of added sugars. High fructose corn syrup
(HFCS) and other corn syrups are sweeteners derived from cornstarch and broken
down using enzymes or acids into its glucose (also called dextrose) subunits. HFCS
is further enzymatically altered to change the natural fructose to glucose ratio.
HFCS is an inexpensive caloric sweetener commonly found in processed foods and
beverages, and not limited to sweets. Companies are increasingly using substitutes
for HFCS that are no healthier.
Concern: Between 1970 and the late 1990’s Americans’ annual consumption of high
fructose corn syrup (HFCS) increased from 3.6 pounds per capita to 62.4 pounds,
primarily as a result of cheap HFCS available on the market (76). HFCS consumption
declined by about 32 percent between 1999 and 2013. It is important to note that all
added sugars—not just HFCS—contribute empty calories linked to numerous health
problems, including weight gain, type 2 diabetes, metabolic syndrome and high
triglyceride levels, which increase the risk of heart disease. All added sugars must be
carefully watched and eliminated from food served in schools when not serving a
Last Revised July 2021 12Ingredient Guide for Better School Food Purchasing
vital functional or culinary purpose. However, the proliferation of HFCS as a cheap
WATCH LIST
caloric sweetener in the food supply deserves special mention. It is ubiquitous in
overly processed, low quality foods that districts seek to eliminate from their menus.
3. ARTIFICIAL PRESERVATIVES
ADDED SUGARS
Benzoates and Benzoic Acid
Description: Benzoates (e.g., sodium benzoate, potassium benzoate, calcium
benzoate) and its close relative benzoic acid are used as preservatives to prevent
the growth of microorganisms in acidic foods, and are commonly used in fruit
juices, carbonated beverages, pickles and processed foods.
Concern: There is some evidence that benzoates such as sodium benzoate may
ARTIFICIAL PRESERVATIVES
cause hives, asthma, or other hypersensitivity reactions in sensitive individuals (77).
Benzoates can also react in beverages that contain ascorbic acid (i.e., vitamin C) or
erythorbic acid, a chemical cousin of vitamin C, to form small amounts of ben-
zene, a chemical that can cause cancer in humans (33). In 2006, the FDA’s Center
for Food Safety and Applied Nutrition shared findings on their survey of benzene
in beverages in which 4 out of 100 beverages with added benzoates had elevat-
ed levels of benzene (78). In addition, one cranberry juice beverage product with
added ascorbic acid and natural levels of benzoic acid (no added benzoates) had
elevated levels of benzene. According to FDA, all five samples were reformulated
and re-tested, with levels below FDA’s level of concern. FDA notes that its testing
covered a limited number of products, brands, and geographic regions, and that
CAFFEINE
levels of benzene are highly variable due to factors such as temperature and light
exposure during shipping, handling, and storage (78). School districts plan to keep
an eye on products containing these types of preservatives.
Sulfites
Description: Sulfites are used as a preservative to prevent discoloration in foods
such as dried fruits and processed potatoes (e.g., dried, fried or frozen potatoes).
Concern: This preservative destroys vitamin B1 in foods, thus, reducing the foods’
nutritional profile. For some sensitive individuals, in particular asthmatics, sulfites
can cause severe reactions (33,79). The US FDA requires that foods that use sulfites
as an ingredient or during processing declare its presence on food labels. Sulfites are
prohibited from use with certain foods such as raw fruits and vegetables. However,
they are still allowed with minimally processed potatoes and dried fruits (80).
4. CAFFEINE (Especially Added Caffeine)
Description: Caffeine is a stimulant that can be found naturally in some plant-
based foods and drinks, such as chocolate, coffee, and tea, and it is also added to
many manufactured products. Common sources of added caffeine consumed by
Last Revised July 2021 13Ingredient Guide for Better School Food Purchasing
children include soda, coffee, tea, and energy drinks, and it can also be found in
WATCH LIST
chocolate and some coffee flavored foods (e.g. ice cream), other beverages (water,
juices) and snack foods (mints, gummy candy, chewing gum, peanut butter, energy
bars) with added caffeine, lip balms and some skincare products, some over the
counter medications, and supplements (81).
Concern: Caffeine is one of the few drugs present naturally and added to widely
CAFFEINE
consumed foods. Caffeine can disrupt sleep, cause jitteriness, anxiousness, nausea,
and headache (81,82). Caffeine can also affect calcium metabolism, and caffeinated
beverages can displace calcium-rich beverages (83). Caffeine has some benefits, but
several authorities recommend against caffeine for children. Caffeine is consumed
regularly by children, and some caffeinated products are marketed specifically to
COLORINGS
children (84). There is currently no proven safe dose for children and the American
Academy of Pediatrics advises against caffeine for children under 12, against any
use of energy drinks for children and teens, and limiting caffeine to at most 100 mg
daily for those 12-18 years (81). Further research is needed to better understand the
long term consequences of children’s caffeine consumption (84).
HYDROLYZED VEGETABLE PROTEIN
5. COLORINGS (Naturally Derived)
Annatto
Description: Annatto is a widely used food coloring obtained from the seeds of
a tropical shrub. Its hue is yellow to orange.
Concern: Allergic reactions to annatto (e.g., hives) appear to be more common
than allergic reactions to synthetic food dyes. As food manufacturers shift away
from synthetic food dyes to naturally-derived colorings like these, it will be import-
ant to watch for these ingredients as they appear on food labels.
Cochineal extract/carmine
Description: Cochineal extract is coloring obtained from the cochineal insect
and carmine is a more purified coloring made from cochineal, which creates a sta-
ble pink, red, or purple hue in food products.
Concern: While cochineal extract and carmine appear to be safe for most people,
a small percentage of individuals can suffer from allergic reactions ranging from
hives to life-threatening anaphylactic shock (85). As food manufacturers shift away
from synthetic food dyes to naturally-derived colorings like these, it will be import-
ant to watch for these ingredients as they appear on food labels.
6. HYDROLYZED VEGETABLE PROTEIN (HVP)
Description: Hydrolyzed vegetable protein (HVP) is vegetable (often soybean)
protein that has been chemically broken down to the amino acids of which it
is composed, and used as a flavor enhancer in a wide variety of foods including
Last Revised July 2021 14Ingredient Guide for Better School Food Purchasing
soups, frankfurters, sauce mixes and beef stew (33). It should not be confused with
WATCH LIST
isolated vegetable protein (IVP) or textured vegetable protein (TVP), both of which
appear to be safe. (IVP is protein that is typically extracted from soybeans but can
also be derived from other foods such as peas), and TVP is soy protein that has
been combined with chemical additives and processed into granules, chunks, or
strips that can function as a meat analog).
HYDROLYZED VEGETABLE PROTEIN
Concern: HVP is often made through the process of acidic hydrolysis of a vege-
table protein; and when using hydrochloric acid during the acid hydrolysis process,
carcinogenic compounds can be produced, and the resulting product is high in salt
(86,87). HVP also contains monosodium glutamate, which some individuals are
sensitive to (88).
7. NATURAL FLAVORS (Specified)
Description: The term natural flavor or natural flavoring is defined by the FDA
as “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate,
or any product of roasting, heating or enzymolysis, which contains the flavoring
constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice,
edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood,
poultry, eggs, dairy products, or fermentation products thereof, whose significant
NATURAL FLAVORS
function in food is flavoring rather than nutritional” (31).
Concern: These flavors serve no nutritional function and they are commonly
found in many kinds of foods of low nutritional value. The use of natural or arti-
ficial flavors indicates that the real ingredient has been left out. School districts
report that some of their children may have allergic or hypersensitivity reactions
to certain ingredients. School food service departments are requesting that when
natural flavors are used they include specific details about from which natural
PHOSPHORIC ACID & PHOSPHATES
ingredients the natural flavors are derived. For example, an ingredient list should
include details such as “natural flavors (banana extract)”.
8. PHOSPHORIC ACID & PHOSPHATES
Description: Different phosphorus compounds are used for myriad purposes,
including to inhibit discoloration, keep oil and water mixed together, make foods
more acidic, retain moisture, act as mineral supplements, and trap trace amounts
of metals that cause food to discolor or go rancid, to name a few (33, 89-92).
Concern: Most people consume far more phosphorus than they need, which
may have adverse effects on kidney, bone, and cardiovascular health, especially
for people suffering from kidney disease. Phosphate food additives are inorganic
phosphorus, which is more readily absorbed than organic forms of phosphorus that
are naturally occurring in food (33, 89-92).
Last Revised July 2021 15Ingredient Guide for Better School Food Purchasing
9. PROCESSED MEAT
WATCH LIST
Description: Processed meat is meat that has been transformed through salting,
curing, fermentation, smoking, or other processes to enhance flavor or improve
preservation. Examples of processed meat include hot dogs (frankfurters), ham,
sausage, corned beef, beef jerky, and canned meat.
PROCESSED MEAT
Concern: In 2015, the International Agency for Research on Cancer (IARC) at the
World Health Organization classified processed meat as “carcinogenic to humans”
(93). IARC found that there was “sufficient” evidence of carcinogenicity in humans,
meaning, there is convincing evidence that processed meat causes cancer, in this
case, colorectal cancer. If processed meats are served, they should be served infre-
quently, to reduce risk. There is no reason to think that “natural” cured meats or
meats labeled “no nitrites/nitrates” are any safer. They use natural sources of nitrates
to cure the meat and can have as much or more nitrite as conventional products.
REFINED OR WHITE FLOUR
AT REFINED OR WHITE (including Bleached) FLOUR
Description: Refined or white flour has the germ and bran removed, the parts
that contain much of the nutrients and vitamins. Bleached flour is flour that has
been treated with an oxidizing agent, most commonly benzoyl peroxide, but
azodicarbonamide, chlorine dioxide, or other agents may be used to accelerate the
natural aging process that results in a whiter color and improves its baking prop-
erties (94). USDA regulations specify that at least half of all grain must come from
whole grain, the remainder of which must come from enriched grain that has had
ALLULOSE & TAGATOSE
nutrients added back after refining.
Concern: Refined and bleached flour tends to be used in highly processed foods
and have less nutrients and fiber than whole wheat flour or whole grain flour.
Rarely, benzoyl peroxide may cause reactions in those handling the flour (95).
AK SUGARS METABOLIZED DIFFERENTLY THAN TRADITIONAL SUG-
ARS: ALLULOSE & TAGATOSE
Description: Allulose is a naturally occurring sugar that has 70% of the sweet-
ness of table sugar yet only 10% of the calories since it is poorly digested. It also
causes only negligible increases in blood sugar and insulin levels. For these rea-
sons, FDA permits allulose to be excluded from the amount of “Total Sugars” and
“Added Sugars” listed on Nutrition Facts labels (96). It is being added to a growing
number of foods such as ice cream, cereal, and protein bars. Similarly, tagatose is
a naturally occurring sugar that has 92% of the sweetness of table sugar and is the
mirror image of fructose, but is also poorly digested and yields only about one-
third as many calories (33).
Concern: While allulose and tagatose may be perfectly safe replacements for
added sugars, too much, like with other poorly digested carbohydrates, can cause
gastrointestinal effects such as nausea, diarrhea, and abdominal pain. The effects
Last Revised July 2021 16Ingredient Guide for Better School Food Purchasing
have not been well-studied, and not studied at all in children, who are estimated
WATCH LIST
to consume the highest amounts per pound of body weight, nor in those with
digestive disorders like irritable bowel syndrome (97).
AL THICKENING AGENTS
ALLULOSE & TAGATOSE
Carrageenan
Description: Carrageenans are large molecules called polysaccharides that are
extracted from edible red seaweeds. They are used in foods as gelling, thicken-
ing and stabilizing agents, and are found in dairy products (e.g., chocolate milk,
skim milk, evaporated milk, milkshakes and instant breakfast power, cottage and
cream cheese products, yogurt) dairy alternatives (e.g., almond milk, soy milk),
fruit drinks, desserts (i.e., flans and custards, pudding, pie fillings), salad dressings,
sauces (i.e., relish, pizza, BBQ), and tofu (33,98).
THICKENING AGENTS
Concern: There is not adequate data on carrageenan to firmly assess its safety,
according to European food safety authorities (99). The composition of carrageen-
an can vary, with some types and components associated with potential adverse
effects, yet there is often not adequate data characterizing the composition of
carrageenan used in various studies, and of food-grade carrageenan. It is unclear
whether these thickening and texturing agents might cause gastrointestinal
problems in people with gastrointestinal diseases (33). In a very small randomized,
double-blind, placebo-controlled clinical trial, carrageenan intake contributed to an
earlier relapse in patients with ulcerative colitis in remission, compared to placebo.
Small amounts of “degraded” carrageenan may contaminate food-grade carra-
geenan, and a bit more probably forms in the acidic conditions of the stomach (33).
While undegraded carrageenan does not cause cancer, degraded carrageenan is
considered to be “possibly carcinogenic in humans’’ by the International Agency for
Research on Cancer, a branch of the World Health Organization (100).
The Ingredient Guide for Better School Food Purchasing is a living document, updated
regularly to incorporate up-to-date research. This guide can be downloaded at the
following websites:
• CSPI’s Support Healthier School Food • The Lunchbox at Chef Ann
Foundation
• Facebook group Tips for School Meals
that Rock • Life Time Foundation
• Center for Ecoliteracy • Healthy Schools Campaign
• FoodCorps
Last Revised July 2021 17Ingredient Guide for Better School Food Purchasing
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